The White Rabbit and The Rabbit Hole will be closing for good on 30 April 2021.
Established in 2008, The White Rabbit—by The Lo & Behold Group—is one of our all-time favourite romantic restaurants in Singapore.
The restaurant group will be welcoming a new concept slated to open in late 2021. After 12 years of operations, The White Rabbit and The Rabbit Hole will be running its final season of service and will be undergoing renovation from 1 May 2021.
Famous Hong Kong Wonton Mee Mak’s Noodle is closing its last outlet in Singapore at The Centrepoint on 28 Feb 2021.
There are few things as satisfying as a grill full of sizzling meat and we often find ourselves hankering for a cosy KBBQ session complete with banchan (Korean side dishes) and a spicy heap of kimchi.
Here are 8 Korean BBQ buffets in Singapore with prices starting from as low as S$14.90. All-you-can-eat Korean BBQ? Count us in!
Hands up if you are a fan of anything pandan! An evergreen mainstay in our various cuisines and desserts, this distinct, fragrant flavour takes the cake as Singapore’s perennial favourite ingredient. One such pandan-infused creation is none other than the “OG” pandan chiffon cake — a classic childhood treat that every Singaporean would have grown up eating.
With dessert joints quickly hopping on the bandwagon to create nostalgic, pandan-themed desserts that will appeal to the masses (confirm plus chop!), pandan treats are now ubiquitous. Those craving for a taste of this aromatic flavour can find it available in a variety of artisanal cakes, tarts, and even cocktails.
Here is a guide to 13 best pandan desserts & drinks in Singapore that you can sink your teeth into! (Psst, they are definitely worth the calories.)
Yoogane Singapore has closed its last outlet in Singapore at Westgate on 1 Nov 2020.
Probably the most popular chicken galbi restaurant in South Korea, Yoogane opened to much fanfare when it first arrived in Singapore but the business slowly died down over the years.
Fondly known as ‘Tenko No Daidokoro’, which translates to ‘The Nation’s Kitchen’, Osaka should be your one-stop destination in Japan if you’re on a gastronomic pilgrimage for some solid Japanese cuisine.
This food-focused metropolis is home to a plethora of delectable Japanese delights. From the humble street stall vendors selling piping hot takoyaki to the large restaurant chains that churn out plates of kaiten sushi, the vast variety of food here is sure to leave your stomachs hankering for more.
If you’ve been to Osaka or have done extensive research on it, you would probably have come across Kuromon Ichiba, a popular market that has been around for almost 170 years. Despite being a seafood market, the 580-metre stretch also has shops that sell fresh local produce as well as restaurants that serve up local cuisine.
A staggering average of 23,000 people visit Kuromon Ichiba a day and the market is said to not attract just tourists, but locals too. However, over the years, does the place continue to be an accurate representation of a Japanese seafood market or has it slowly evolved into just another tourist trap?
Located at the fourth level of Shaw Centre, 8 Korean BBQ—known for its signature Mangalitza pork—is a full-service restaurant with sleek industrial decor serves which serves as a great intimate setting for a meal with friends or family.
It might surprise you that the word “sushi” does not translate to raw fish. Rather, it is an old term that means “sour” which is used in reference to Japanese grains that are mixed with vinegar to make the rice we use for sushi.
Styles and presentation of sushi varies widely but sushi originally began as just fish that was fermented with salt and rice after rice was discarded. It was over time that people began to eat the rice as well as the fish. Subsequently, vinegar was used in place of fermented rice, creating the fast food we have today that we strongly associate with Japanese culture.
Which kind of sushi is your favourite?